Fruit and Nuts Cornbread Sausage Stuffing
Sausage, celery, apricots and cornbread: together, these ingredients form an appetizing stuffing. This savory, fruity topping is not only tasty, it's chock full of vitamins and protein. It's a perfect side dish for Thanksgiving dinner.
- 2 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 1 cup dried apricots, diced
- 2 cups celery, chopped
- 1 pound turkey sausage, crumbled
- 3 cups cornbread, crumbled
- 4 teaspoons fresh thyme, chopped
- ½ cup parsley, chopped
- ¼ teaspoon pepper
- ½ cup chicken broth
- 1 cup pecans, hazelnuts or slivered almonds, chopped and lightly toasted
- Place a saucepan over medium heat. Add a tablespoon of butter, then the chopped onions. Cook for about 5 minutes or until onions become tender.
- Add the celery and apricots. Cook for another 8 minutes or until celery becomes tender.
- Take the mixture from the pan and put into a mixing bowl. Place the leftover butter in the saucepan and wait until it melts.
- Brown the sausage in the melted butter for about 8 minutes. Add the sausage to the first mixture.
- Add cornbread as well as a dash of spices: parsley, pepper, and thyme.
- Pour in the chicken broth and toss until cornbread is moist.
- Add the toasted nuts and mix well.
- Heat the oven to 350 degrees. Take a baking dish and coat it with non-stick cooking spray.
- Transfer the mixture into the baking dish, then cover it with aluminum foil.
- Place the stuffing into the preheated oven. Wait for 35 minutes or up until the mixture is hot enough.
Serving size: ½ cup Calories: 332 Fat: 15 g Saturated fat: 3 g Carbohydrates: 37 g Sodium: 956 mg Fiber: 4 g Protein: 13 g